Roasted Cauliflower Florets (Printable Version)

Tender, golden cauliflower florets baked with olive oil and aromatic spices for a flavorful side or snack.

# What You'll Need:

→ Vegetables

01 - 1 large head cauliflower (approximately 28 ounces), cut into bite-sized florets

→ Oils

02 - 3 tablespoons olive oil

→ Spices & Seasonings

03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Garnish (optional)

08 - 2 tablespoons chopped fresh parsley
09 - 1 tablespoon lemon juice

# Directions:

01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, toss cauliflower florets with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper until evenly coated.
03 - Spread the cauliflower in a single layer on the prepared baking sheet.
04 - Roast for 25 minutes, flipping halfway, until golden brown and tender.
05 - Remove from oven; if desired, drizzle lemon juice over and sprinkle with fresh parsley before serving.

# Expert Advice:

01 -
  • The edges get so crispy and charred that even people who claim to dislike cauliflower ask for seconds.
  • It comes together faster than you'd think, yet tastes like you've spent hours on it.
  • Works as a side dish, a grain-free snack, or even tossed into salads the next day.
02 -
  • Don't forget to flip the cauliflower halfway through—the bottom needs time to crisp up, not just the top.
  • If your oven runs cool, those edges might not brown as deeply; if it runs hot, keep an eye on things after 20 minutes so nothing burns.
  • The florets will continue to crisp slightly as they cool, so pull them out when they're just barely golden rather than waiting for them to look fully browned.
03 -
  • Pat your cauliflower florets dry before tossing with oil—any moisture on the surface will create steam and prevent proper caramelization.
  • Use a heavy baking sheet or cast iron skillet rather than a lighter pan; heavier cookware conducts heat more evenly and creates better browning on the bottom of the florets.
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